New Wine Film on Master Sommeliers: Somm

Somm is a new wine film, directed by Jason Wise is hoped to première on the East Coast. The film charts the progress of 4 young sommeliers: Brian McClintic, Dustin Wilson, Ian Cauble and D'Lynn Proctor who are attempting to pass the prestigious Master Sommelier exam. This is a qualification with one of the lowest pass rates in the world, with less than 200 people achieving a pass. Wise has submitted the film to the Tribeca and Edinburgh film festivals.

The trailer for the film has had over 15,000 unique page views within the first two days and Wise is optimistic about the film's success.

Access to the Court Of Master Sommeliers has always been strictly regulated and cameras have never been allowed anywhere near the exam . . . until now. According to Decanter.com the film also features interviews with some major wine producers, including Andrea Cecci of Tuscany, Hano Zillikenof Saar in Germany, Paul Graf von Schönborn of Schloss Schönborn, Bo Barrett of Chateau Montelena, and Wilhelm Haag of Fritz Haag in the Mosel. The film took two years to film and spanned 6 countries in location.

“Described variously as ‘the new rockstars’, ‘prophets’, ‘egomaniacs’, and ‘sickly gifted’, the four Americans go through ‘thousands and thousands of hours’ of wine tasting, wine theory and practice.

In scenes reminiscent of The Apprentice and dozens of other reality TV shows, Somm – as sommeliers are sometimes called in the US – shows them in the depths of despair, as well as approaching what they concede is a ‘brutal’ ordeal with masochistic relish.”

Geoff Kruth, chief operating officer of the Guild of Sommeliers told Decanter that:

“Somm highlights not only their extreme level of commitment but the all-encompassing effect it has on their lives.”

In the UK, Master Sommeliers contacted by Decanter were positive about a film which may lay to rest some misconceptions about their profession Ronan Sayburn MS, wine director at Hotel du Vin, said:

“Demystifying wine is good for the industry as a whole” – although he firmly denied any pretensions to star status: “Maybe I feel like a rock star for about ten minutes when I’m decanting a bottle of Latour, but not at two am when I’m polishing glasses. In the Court of Master Sommeliers, we try to teach humility.”

You can watch the trailer here.

Women and Whisky

The UK seems seriously out of step with the rest of the world, with women representing only a third of the nation’s whisky drinkers, according to an article in the Scotsman.com. In countries such as France and Russia, the comparable figures are around 50:50, with the growth in emergent areas like Latin America and the Far East often being led by women! I wonder if this is because the whisky is mixed with something a little more enticing than water?

Apparently the oldest family owned whisky distiller, William Grant & Sons, has commissioned a World Whisky Map to provide a global picture of the whisky industry. The map examines the global differences in consumer's perceptions and tastes which prove interesting reading:

In Brazil, whisky is enjoyed as a long drink with coconut water and ice.

In China, 60% of whisky drinkers are under 35 and often serve blends and malts with cold sweet green tea on the rocks

In Bulgaria, Scotch is the party drink, often served with energy drinks

In South Africa whisky is popular in whisky-based cocktails

In Australia, with the prevalence of beach and outdoor culture, whisky is commonly served ready mixed for al fresco dining

Brian Kinsman, Master Blender at Grants, senses this is part of a world shift towards sweeter drinks, and the casks used in maturing the whisky can play a part there. Casks that were previously used for bourbon can imbue their content with crème brûlée and vanilla flavours, while former sherry casks often deliver firm hints of spice and dried fruit.

Bruichladdich produce Redder Still as a limited edition – the whisky spends over two decades in American oak Bourbon casks followed by a time in casks from Chateau Lafleur in Bordeaux. The whisky is reddish in colour with flavours of strawberries, blackberries, raspberries and plums.

It was reported in 2004 that Bruichladdich had created a red hued whisky by accident. After 1,040 weeks in bourbon casks, the whisky spent just five in Mourvedre wine casks, an experiment designed to add a suggestion of fruit flavour that resulted in unexpected effects – the whisky was bright pink.

Whilst traditionalists were spluttering into their tumblers at the idea of a pink whisky, experts predicted that younger consumers, female drinkers and the pink pound could be tempted by the tipple – which was nicknamed "Flirtation".

It seems that the pink whisky was a success – and inspired the use of prestigious ex-chateau barrels in preference to Mourvedre wine casks - the first release of Redder Still sold out so quickly that few ever got to see it let alone taste it. The price tag? £450 for 700ml.

I must admit that I do prefer slightly a sweeter styled whisky to smoky varieties and although a pink whisky might seem patronising to the female sex, it's the taste that counts. If the price tag was not so high this would definitely be a whisky I would try. What do you think?

Champagne Glasses Suffer From An Identity Crisis

News from the Drinks Business has highlighted the fact that Champagne Houses are: “moving away from using traditional flutes for their fizz in favour of white wine glasses”, according to glassware manufacturer Georg Riedel.

“The Champenois are starting to serve their sparklers in white wine glasses as the larger surface areas give more aromas, complexity and a creamier texture.”

Flutes are too narrow and don’t allow the aroma and richness of the Champagne to shine as there isn’t enough air space.

Ideally, a flute should only be half full, or, better still, a third full in order to release a Champagne’s aromatic potential.

In response to demand, Riedel has started making bespoke glasses for several Champagne houses and has developed a new sparkling wine glass more akin to a white wine glass.”

Champagne glasses seem to have suffered from an identity crisis over the years. The Champagne coupe was popular in the 1830s when sweeter Champagnes were all the rage. 

Legend has it that the shape of the Champagne coupe was modelled on the breast of Marie Antoinette but there are claims it was invented in England in 1663. 

These wide and shallow glasses came back into the fashion in the 1960s and 70s but fell out of favour as the Champagne went lifeless in a few minutes as the fizz went flat.

The Drinks Business reported that Pierre-Emmanuel Taittinger has stressed the need for Champagne to retain the flute to differentiate the sparkling product from still wine. He referred to a battle with 'marketers' who, he said, “want us to drink Champagne in a wine glass.”

A report in 2009 by Dr Gerard Liger-Belair of Reims University, France discovered that champagne bubbles are the key to its flavour and tulip glasses or white wine glasses with a narrower rim than the bowl are reckoned to the better than coupes and flutes as they trap the aroma and don't lose the bubbles as quickly.

There are approximately 49 million bubbles in a bottle of Champagne and I intend to enjoy each and every one of them! What do you think Champagne should be served in?

Wine and Perfume

I came across a new perfume the other day that is inspired by wine: Kelly & Jones in New york City. Their Scent Sommelier Kelly created the Notes of Wine Collection after experiencing the fragrance of her vanilla perfume mingling with Chardonnay at a wine tasting in Napa. The Eau de Parfum is offered in 5 wine-inspired varietals:

Notes of Sauvignon Blanc

A crisp, refreshing unisex blend of yuzu grapefruit, starfruit, green apple and a hint of camellia.

Notes of Riesling

Aromas of fresh-picked white peach, anjou pear, bergamot and raspberry leaf.

Notes of Cabernet

This swoon-worthy blend has spicy notes of pink peppercorn, ripe black cherry, and tobacco flower on a gorgeous base of vintage leather.

Notes of Merlot

A smooth, balanced essence and beautiful blend of red currant, mission fig, rhubarb and lovely candied violet

Notes of Chardonnay

A rich, vibrant and seductive blend of sweet honeydew melon, vanilla blossom and luscious crème brulee all rounded out on a base of toasted oak.

Kelly & Jones suggest that you can either wear each scent on its own, layer them together to create your own vintner’s blend or wear while sipping your favourite glass of wine.

It's an interesting concept as in most cases you are advised not to wear any perfume at all whilst tasting wine as it interferes with the flavours. However if aroma affects wine then surely it is possible that it could do so in a positive manner as well as a negative one? I will have to try it out!

One product that I won't be trying out is the Mazzetti d'Altavilla Essentia Vitae range of wines released last year. These wines feature three varieties, each with a different scent and a different number in a packaging style reminiscent of perfume bottles.

The No. 4 Ruche features a jasmine scent, while No. 6 Malvasia is rose scented and No. 8 Moscato has a violet scent. My problem is that the bottles are really off putting – no matter what the wine tastes like it will still seem as if I am drinking perfume!

What do you think?

Mulled Wine Jelly

I came across a lovely recipe which will refresh tired taste buds after the Christmas dishes we have been enjoying over the past few days.

1 pint water

110g sugar

1 cinnamon stick

rind of 1 lemon

rind of 1 orange

1 Earl Grey teabag

285ml fruity red wine

juice of 1 orange

4 leaves of gelatine (pre-soaked in cold water for 10 minutes)

Place the water, sugar, cinnamon stick and the lemon and orange rinds in a saucepan and heat gently. Keep stirring till the sugar has dissolved and then boil for a couple of minutes. Remove from the heat and add the Earl Grey teabag. Leave to soak for a couple of minutes and then remove. Stir in the red wine, the orange juice and the soaked gelatine leaves. Leave to cool.

When cooled, remove the lemon and orange rinds and the cinnamon stick, and pour the cold liquid into six glasses. Leave in a cool place to set. This makes a super dessert but if you'd like to try this with a sweet dessert white like Sauternes it makes a delicious accompaniment to cold cuts of turkey or roast beef!

Enjoy!

A Year of Food and Wine – Trends in 2011

It's traditional at this time of year to look back at what has gone before and reflect, so I thought I would highlight some of the miles we have travelled in the world of wine and food over 2011.

I hate to say it but chocolate comes out on top! Chocolate Wine that is. Apart from the wines I mentioned you came up with some other intriguing suggestions: Chocovine, Vino de Mocca from Kirigin Cellars, Deco Chocolate Port and Pindar's Cabernet Port. Recipe ideas were chocolate sauce made with port and drizzling chocolate wine over desserts such as ice creams.

2011 must be a year for those with a sweet tooth as the second most popular topic was the mint liqueur Crème de Menthe! I recommended using it in a cocktail, although I do prefer mine chilled and on the rocks, however this is another drink that can be poured over desserts or used as a glaze for chocolate brownies.

Asparagus and wine have been labelled as uncomfortable bedfellows when it comes to food and wine pairing and my blog on the ideal partner for asparagus – the sparkling wine Comte de Laube - proved to be very popular.

It was good to see the little appellation of Saint Mont in south west France attracting some attention. This is a very, very old vineyard which is being revitalised by a dynamic – and determined - set of wine makers. The forward thinking co-operative Producteurs Plaimont was founded in 1979 by André Dubosc, who set up the Conservatory of Saint Mont wines and saved many grapes from extinction.

Saint Mont now holds a unique collection in France (around 116 different grape varieties) and this botanical heritage is now attracting attention from researchers, scientists and vintners alike. Much of Dubosc's work has focused on the vineyard of René Pédebernade, which, according to the French wine critic Michel Bettane, contains the oldest vines in France. Some of the vines are believed to be 300 years old, giving new meaning to the term Vieilles Vignes (old vines).

The most popular food and wine pairing recipes were:

Laverbread – the Welshman's Caviar, paired with Champagne or Sparkling Wine, a Bordeaux Clairet or Rosé and a Sauvignon Blanc/Semillon blend from the Entre Deux Mers.

Marjoram, the Herb of Grace – Recipes for Barbeques and Good Wine, paired with the white wine Sancet from the Côtes de Gascogne appellation.

Saffron, a Recipe and M de Malle. M de Malle being a gorgeous white from the AOC Graves.

The Changing of the Seasons, Jasmine, Beef Stew and Chateau Peynaud. Peynaud is a cracking Bordeaux Superieur that has proved so popular that Nick has sold out! If you are looking for a wine to pair with this recipe Nick recommends that you try Chateau Roc de Levraut which is another little gem.

I hope you have enjoyed Ladies With Bottle throughout 2011 as much I have enjoyed writing it. Thank you for all your support!

Nick and I wish you all a very Happy Christmas!

Christmas Feast Case £49.99

Our Christmas Feast Case is packed with goodies for your Christmas dishes and is a special price of £49.99!

I am recommending Rosé wine as the perfect match for Turkey as I don't believe that red or white wines match it well . . . but a fruity Rosé does! Packed full of flavours of ripe red currants and cranberries Rosé is ideal.

What's more it won't make you sleepy – the combination of red wine and turkey are often blamed for the post meal “turkey nap” after Christmas dinner. A few years back researchers found the sleep hormone Melatonin in red grapes. Melatonin is made from Tryptophan, which is also found in Turkeys! No wonder you feel like a snooze!

The Christmas Feast Case contains:

2 x Chateau Roques de Mauriac 2007

Great with a roasted Honey Baked Ham for Christmas Eve. Mouth wateringly, crisp flavours of redcurrant, raspberry, strawberry, pomegranate and cranberry.

2 x Chateau Lamothe Vincent 2009

Perfect with Roasted Turkey for Christmas Day. Bursting with the flavours of ripe red currant, red gooseberries, raspberry, crushed strawberry, cranberries and citrus.

2 x Montagnac Syrah

Ideal for a Cold Meat Supper on Boxing Day. Powerfully flavoured and full bodied with aromas of chocolate, violets, truffles, leather, coffee and black pepper.

6 x Brissonet Rouge

Perfect for Mulled Wine. An aromatic red bursting with ripe flavours of ripe cherries, violets, dark chocolate and blackberries. I'll pop an easy recipe for Mulled Wine in each case!

Merry Christmas!

Add a Little Christmas Cheer with our New 6 Bottle Christmas Case!

Add a little Christmas Cheer this festive season with our new 6 Bottle Christmas Case for £63.60!  We have chosen a great selection of wines to suit your celebrations and the case includes superb clarets, an award winning rosé, our most popular white wines and a super sparkler recommended by critic Joanna Simon.  These wines have been selected with good food in mind and are the perfect accompaniment for your  Christmas dishes – and make great Christmas presents too!

Chateau Teyssier 2007 – Lovely with venison or pigeon and pairs well with pâté, roast beef and lamb and strong cheeses.

Chateau Teyssier is a modern Saint Emilion made by Jonathan Maltus (producer of the super-cuvée  Le Dôme, amongst others and by the oenologist to First Growth Chateau Cheval Blanc, Gilles Pauquet).  Teyssier has flavours of rich, dark fruits such as black cherry, blackberries and mulberries with a hint of vanilla, violets, oak and cedar. This is a well balanced, elegant wine full of supple tannins and opulence that has been aged in oak for 12 months.

Stephen Spurrier from Decanter described this wine as “Dark red, clean and fresh fruit, fragrant and well-contained, good length and savoury balance, nice sense of place”.

Chateau Roc de Levraut Bordeaux Superieur 2009 – Great with pheasant, partridge, guinea fowl, goose, duck and roast pork.

Château Roc de Levraut is regularly an award winning wine and is velvety smooth with well integrated tannins and has flavours of blackcurrant, vanilla, liquorice, redcurrant and cherry.

Chateau Lamothe Vincent Rosé 2009 -  Terrific with turkey, chicken, roast pork, salmon, roast ham and cold cuts.
Chateau Lamothe Vincent Rosé is a multi award winning wine made by the Vincent family who have been making wines since 1873.  This wine is a fabulous dry, deep, dark pomegranate pink and is bursting with the flavours of ripe red currant, red gooseberries, raspberry, crushed strawberry and citrus. It is silky smooth, well rounded, deep and has a lovely long finish.
 
Chateau Laures 2009 – Super with turkey, chicken, guinea fowl, pork, goats cheese, prawns, lobster, salmon pâté and melon.  Good as an aperitif!

Chateau Laures has been well reviewed by the wine press and is a classy little gem.  This wine is a brilliant gold in colour with the aromas of mangoes and pineapples and and intense fruit and honey in the mouth. It’s elegant but expressive and rich on the palate with a good snap to the acidity.

Chateau Les Eymeries Blanc 2008 – Very good with oysters, scallops, smoked trout and smoked salmon, chicken, turkey and soft cheeses.

Chateau Les Eymeries is a superb find and has proved to be immensely popular.  This wine is very well made indeed and has minerally aromas with hints of honey which lead to both tartness and richness in the mouth. It is well structured, crisp, fruity and mouth wateringly fresh with flavours of sweet melon, pineapple, pink grapefruit and lemon.
 
Cremant d’Alsace Joseph Pfister – Perfect Bubbly for Christmas!   Light and fresh on the palate and an ideal wine for accompanying the entire meal, from the aperitif to the dessert.

Cremant d’Alsace Joseph Pfister is a lovely pale yellow colour with a dense, very fine mousse lasting to the very last sip in the glass. It has very creamy deep fruits on the nose with definite hints of apricots, lime blossom and plums.

Chestnut Liqueur for Christmas

Chestnuts are starting to appear in the shops ready for roasting over the fires for Christmas. I love roast chestnuts and if you haven't got an open fire you can roast them in the oven – but be careful to prick them first in case they explode. Chestnuts have been a staple food in the Mediterranean for thousands of years as they can be made into a form of flour for unleavened bread making.

Chestnut flour can also be used to make cakes, pancakes and pasta – it was the original ingredient for polenta. The chestnut bread can stay fresh for as long as 2 weeks and in the ancient world it was widely used as army rations. Alexander the Great planted chestnut trees across Europe whilst on various campaigns and the Greek army is said to have survived their retreat from Asia Minor in 401-399 BC thanks to their stores of chestnuts.

Candied chestnuts appeared in the chestnut growing areas North of Italy and South of France shortly after the crusaders brought sugar back with them from the Middle East. You can still buy them today in the form of Marrons Glacés (for a home made recipe see Christmas Sweets and Treats – Marrons Glacés and Crémant d'Alsace).

The Italians soak their chestnuts in wine before roasting and this reminded me of Liqueur de Châtaigne – Chestnut Liqueur. This is a very aromatic liqueur and makes a great Autumnal Kir if you add it to white wine or champagne – a different twist to cassis! It is also fantastic served over vanilla ice cream, in coffee or with slices of melon.

There are a few companies that produce Liqueur de Châtaigne – it's well known in France and Italy - and in Madeira it is a traditional beverage. However you can make it at home.

Chestnut Liqueur

500g peeled chestnuts
150g sugar
200ml water
500ml brandy
Boil the chestnuts in a large saucepan of water for 20 minutes.

Remove and drain. Peel them whilst they are still hot – use rubber gloves to protect your fingers! Make a cut through the skin almost all the way round the chestnut and peel the skin away.

Place the chestnuts in a saucepan with the 200ml of water and simmer for 10 minutes with the lid on. Do not stir. Remove the chestnuts and stir the sugar into the water. Return the chestnuts to the saucepan and gently cook with the lid off for another 5 minutes. Place the chestnuts in a jar with a good seal; add the sugar solution from the pan and the brandy. Leave for liquor via a fine sieve then add the brandy. Store in a cool dark place for 2 weeks.

Christmas Nougat

Nougat is a popular treat at Christmas in Europe and it's name comes from the old French Occitan "pan nogat" which means "nut bread". The French town of Montelimar is renowned for making it, dating back to the 18th century. There are three basic kinds of nougat: The first, and most common, is white nougat (which appeared in Cremona, Italy in the early 15th century) is made with beaten egg whites and honey. The second is brown nougat (referred to as Mandorlato in Italy, Turrón in Spain and Nougatine in French) is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.

Nougat is made with sugar and/or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts and recently macadamia nuts are common), and sometimes chopped candied fruit. You can vary the flavours of Nougat by adding lemon zest, liqueurs, pine nuts, coffee and chocolate. Adding dried cranberries would be a good idea if you are making this for Christmas!

In the Middle East Nougat is made with pistachios and rosewater and I have found a recipe for you to make at home. You will need a sugar thermometer as trying to make Nougat without one usually results in a mess. Glucose syrup is one of the ingredients and you can find this at most super markets. Glucose Syrup helps control the formation of sugar crystals when making cake-icing, desserts, confectionery and jam.

2 cups granulated sugar
1 ½ cups glucose syrup
pinch of salt
1/4 cup water
2 egg whites
1 ½ tsp rose water
1 cup toasted pistachios

Line a pan with foil and spray with non stick cooking oil. Place the egg whites in the bowl of a large stand mixer, and whisk until stiff. Combine the sugar, glucose syrup, salt, and water in a pan over medium-high heat. Stir until the sugar is dissolved, and continue to cook until the mixture reaches 250 degrees. Remove from the heat and slowly pour a quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue to beat the egg whites until the mixture holds its shape.

Return the pan with the remaining sugar syrup to the hob, and continue to cook over medium-high heat until the mixture reaches 300 degrees. With the mixer running, pour the remaining mixture slowly into the mixer and continue beating until thick and stiff. Add the rose water and nuts and beat until combined.

Spoon the nougat into the prepared pan, and press it smoothly and evenly. Keep it in refrigerator until the nougat is set. Take it out of the mould and cut it into squares. Store in an airtight container in the fridge.

Enjoy!